This delicious Malaysian Chicken Curry is made with a homemade curry paste, coconut milk, and a variety of spices. The result is a fragrant and spicy curry that is sure to please.
Ingredients
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2 lbs Chicken
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1 cup Coconut Milk
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2 tbsp Curry Paste
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1 tbsp Cumin
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1 tbsp Coriander
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1 tbsp Turmeric
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1 tbsp Ginger
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1 tbsp Garlic
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1 tbsp Mustard Seeds
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1 tbsp Cayenne Pepper
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2 tbsp Vegetable Oil
Chicken
Curry
Spicy
Malaysian
Curry
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- short description
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Mix together the curry paste, cumin, coriander, turmeric, ginger, garlic, mustard seeds and cayenne pepper in a bowl.
Heat the oil in a wok or large skillet over medium-high heat.
Add the chicken and cook until browned on all sides.
Add the curry paste mixture and cook until fragrant.
Add the coconut milk and bring to a simmer.
Reduce the heat to low and simmer for 20-30 minutes or until the chicken is cooked through.
- detailed description
-
Mix together the curry paste, cumin, coriander, turmeric, ginger, garlic, mustard seeds and cayenne pepper in a bowl.
Heat the oil in a wok or large skillet over medium-high heat.
Add the chicken and cook until browned on all sides.
Add the curry paste mixture and cook until fragrant.
Add the coconut milk and bring to a simmer.
Reduce the heat to low and simmer for 20-30 minutes or until the chicken is cooked through.
Serve with steamed rice or naan bread.
Enjoy!
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